Indian Shrimp Fritter Recipe (Jhinga Pakoras) –  A meal you can take to on the road, work, conference or school.  Our Indian recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Shrimp Fritters

INDIAN FOOD RECIPES – Shrimp Fritters (Jhinga Pakoras)

These are heavenly, Golden, many clusters of shrimp in spicy, crispy batter.

¼ teaspoon Tumeric

9 ounces shelled and cooked shrimp

¼ teaspoons salt

4 garlic cloves, chopped

1 inch piece of ginger root, peeled and finely chopped

¾ cup chickpea or gram flour

1 onion chopped

½ teaspoon ground cumin

Vegetable oil for deep frying

¼ teaspoon chili powder

Sprinkle with Tumeric and salt over the shrimp and set aside. Put the ginger garlic, and onion in large bowl, then stir in the flour, chili powder, cumin


Pour in 7 tablespoons water and mix with a fork until a thick batter forms. If it is runny, add a little extra flour, then stir in the shrimp. Heat enough oil for deep frying in a heavy bottomed sauce pan over high heat (or in a deep fat fryer or air fryer) at 375°F, or until a small drop of the batter sizzles fiercely in the oil.


Drop 1 tablespoon of the batter into the oil and fry 1 minute or until it turns golden brown, ( unless you’re using and air fryer). Remove the fritter from the oil, drain. Let cool 1 minute, then taste the fritter and adjust the seasoning on the batter adding more salt, if necessary.


Cook the fritters that remain, work in batches. Take out extra batter from the oil and heat the oil to the correct temperature before adding each new batch. These can be fried (or air fried) in advance and reheated in an oven at 350°F



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